THE PERFECT CHEESECAKE RECIPE

The Perfect Cheesecake Recipe image

Provided by Heidi Hoerman @heidicookssupper

Categories Cakes

Number Of Ingredients 15

- for the filling
3/4 pound(s) cream cheese
3/4 pound(s) farmer cheese
3 large eggs
1 1/2 cup(s) sour cream
1 1/2 cup(s) milk
2 teaspoon(s) vanilla extract
1 1/2 cup(s) sugar
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
- for the crumbs
2 1/2 cup(s) zweiback crumbs
1 teaspoon(s) cinnamon
1/4 cup(s) sugar
1/4 pound(s) butter or margarine (1 stick)

Steps:

Preheat oven to 350 degrees F
To make the filling, beat together the cream cheese and farmer cheese until smooth.
Continue beating and add the eggs (one at a time), milk and vanilla.
Mix together the sugar, cornstarch and salt and add to the wet ingredients, beating until smooth.
To make the crust, mix together the crumbs, cinnamon and sugar. Add the butter and work with your hands until it is well distributed and coats the crumbs.
Set aside 1/4 cup of the buttered crumbs to use later on top of the cheesecake.
Lightly butter a springform pan and place the pan on a cookie sheet to avoid later disaster. Press the crumbs into the sides and bottom of the pan to form a crust.
Never NEVER pick up the springform pan without supporting its bottom. Nothing is sadder than a whole cheesecake smashed on the oven door or inside the refridgerator. This is the voice of experience speaking!!!
To assemble, pour the filling carefully into the crust trying not to move the crumbs.
Sprinkle the reserved crumbs on top of the filling.
Bake for one hour on a rack in the middle of the oven. Turn off the oven and allow the cake to stand in the oven for a second hour.
Refrigerate for several hours before attempting to remove the sides of the springform pan and serving.